This recipe is brought to you by: a tiny cast-iron pan I couldn’t resist.
I picked up this little pan for single-serve desserts (and the occasional solo mac ’n cheese). Cast-iron is one of those kitchen things that just feels a little magical — I’ve collected a few and use them all the time.
Lately I’ve been obsessed with summer fruit: peaches, nectarines, and berries. An overflowing fruit drawer and a short “no refined sugar” challenge inspired this recipe. It’s refined-sugar free, so it works for breakfast as easily as it does for dessert — think morning oats and fruit, but dressed up.
As the fruit bakes it becomes buttery and tender, melting into a luscious filling that contrasts beautifully with the crisp, crumbly topping. Coconut sugar lends a distinctive caramel-like flavor without tasting like coconut — a concern I had to quiet at the start.
This comes together very quickly, leaving you more time to relax and enjoy it with someone you like. We devoured ours on the balcony with iced tea — a simple, perfect finish to a long day.
Recipe
- 1/4 cup + 1 tablespoon coconut sugar
- 1/4 cup all-purpose flour
- 1/4 cup oats
- 3 tablespoons cold butter
- A pinch of cinnamon
- A pinch of nutmeg
- A pinch of salt
- 1 ripe peach, sliced
- A handful of blackberries
Directions:
Preheat the oven to 375°F (190°C).
Make the topping: In a small bowl combine 1/4 cup coconut sugar, the flour, oats, and a pinch of salt. Cut the cold butter into the dry ingredients until the mixture forms small, even crumbs. Set aside.
Prepare the filling: In another bowl, toss the sliced peach and blackberries with the remaining 1 tablespoon coconut sugar and a pinch each of cinnamon and nutmeg. Mix gently so the fruit stays intact.
Assemble: Grease your mini cast-iron pan (or any small oven-safe baking dish). If you prefer, line the bottom with a fitted piece of parchment. Pour the fruit into the pan and evenly sprinkle the topping over it.
Bake for 12–15 minutes, until the topping is lightly browned and the filling is bubbling. Let cool slightly, then serve — ideally with a generous scoop of ice cream, though it’s lovely on its own.
Note: If you don’t have a mini cast-iron pan, any small oven-safe dish will work.
